How has nobody, no show, no yt channel (except this one), no book, recipe EVER said ANYTHING about cake strips? In fact they all say to “cut the top off to make it flat”… WOW. so simple easy and makes it so much better. THANK YOU!
@@clutch236 there's nothing going on. Professional bakers don't use them because it's just an added step that wastes time when you're baking 100s of cakes per day. Plus they tend to use up all the scrap from cutting cakes. Makes sense we dont' hear about it that often bc it really only makes sense for home cooks
I made cake strips today for a 5 layer Birthday Cake. I did the wet paper towels wrapped in aluminum foil. I used 9 inch pans. These were The prettiest cakes I've ever made. No Dome on top, completely flat and soft. I'll never bake another cake without doing this. Thank you for the tip and instructions!
Thank you for correctly referring to the meal wrap as aluminum foil…not tin. I am surprised that a former science teacher would confuse those two totally different elements.
Just baked the happiest looking cake I have ever baked, using the tin foil method. I am new to cake decorating and was struggling with cake levelling and trimming. Now I can move forward with decorating my daughter's birthday cake with confidence. Thank you so much!
I have been baking for 43 years, and I have never heard of cake strips!! AND I’m here to tell you, domed cakes have really been an aggravation to me! I cannot tell you how grateful I am for your knowledge and the fact that you shared it with us!!! Keep it coming! 🍰🧁
Me neither...my mom is going to be like what??? She is in her 70's and have been baking all my life and in have NEVER heard of this ...will definitely give it a try ..
Never heard of them either .. honestly I never mind the “crust” on the cake sides, or the dome top ... This world of overly perfect Martha Stewart looking everything sometimes is just a little unrealistic to me
hmm ... I suppose all the other professional bakers have been jealously guarding this secret tip coz this is the first time I've heard this .. thanks a lot for sharing 💕💕💕
My mom has baked cakes longer than I have been living, and I'm 43. She used old worn out bath towels cut the long way, into 6" strips. She wet them, fold the strip in thirds and kept it in place with a clothes pin.
Rose Levy Beranbaum advocates for them (her own brand) in her 1988 book on cake baking. After reading Rugula Ysewijn's amazing book on puddings (2016), it seems like cake strips are a variation on the very old technique of surrounding delicate or dense ingredients with a pastry crust--that was often disposed of and not eaten--to protect them and encourage even cooking when using high or uncontrolled heat. It seems that with relatively controllable heat and a wide choice of material for baking tins, there should be other ways around this. Admittedly, my cakes have domes and I just eat them that way (or slice them for layers and flip the top), but no longer!
hahaha Nope... I have been in the dark about this little tip. :) I have got to try this when I make a cake next time. I am making a cake for a friend of mine and I want to try it with a half sheet pan.
I baked a cake last night and used the foil method, this cake usually takes an hour to bake, and it always comes out dry, I can't tell you how much I was pleased with how moist and pillowy my cake came out with soft edges as will, so happy and thanks for the alternative methods!!
I have been baking for 50 years now and use my own strips of terry cloth towel. I just cut up old towels, as needed, wet and squeeze out excess water and then I use long pins to pin/secure the overlapped end. Works like a charm and it's pretty much free--just use old towels!
You are the reason I looked through the comments - was wondering if there was any hazard to that, and also if cloth needed to be wrapped in foil. Thanks!
I made my own cake strips with tea towels and aluminum foil. They work, and you are a ROCK STAR!!! I made a 9" double layered lemon cake tonight. I took the recipe you have for the chocolate buttercream frosting, and modified it to a lemon buttercream to compliment the cake. Divine!!! Thank you, thank you, thank you!!!
Lasting Impressions by Evelynne ::: I just tied a damp tea towel around my cake pan. I didn’t use any foil which I guess would be a good idea as it might hold it there. But as I said I just tied the damp folded towel around the pan and it worked perfectly. The cake did not dome up and it Baked flat. It was very easy.
I took cake classes and cake strips were NEVER mentioned! My cakes were always too done on the sides and we were instructed to cut the tops off and flip them upside down. Still the sides were too done. This makes so much sense and can't wait to try this! Genius!!!
This video inspired me to try the Wilton cake strips and they do work really well. However, watch out as where the strips overlap on a smaller cake tin, the cake is less cooked as this part was double insulated with the strips. To rectify this, I didn’t dampen the part of the strip that would be overlapped and it did help create a more even bake all around the cake.
Maybe Wilton will have a PKG of a regular band with a smaller band available along with just the smaller band for those who have already purchased the regular band. Also one for a rectangular pan would be good as I make alot of the rectangular cakes.
When I saw this, I immediately went on Amazon and bought the Wilton cake strips! I had a chance to try them today, and they are game changers!!! First, the cake absolutely comes out flat! Second, I think it also rises higher. Third, it's SO much more moist and spongey than before. Absolutely delicious! The ONLY downside, was that it was so moist and spongy that it was harder to transport, harder to frost because it was so soft and delicate. Next time, I will freeze the cake before frosting it. I'm so glad I saw this!!
IMHO: If the batter has butter ... you wouldn't need to freeze just refrigerate until the butter in your cake hardens a bit. not sure, but I'd try that before freezing which may effect texture and/or taste.
@@gregbythesea I use to work for an airport food vendor and some of the individual bread and cake product would arrive frozen(and keep that way for many days), once thawed out they were perfectly moist, but once refrigerated they would start to dry out you could feel/taste the difference after a day
I've been baking for years and I had never heard of cake strips until I saw John's video several months ago. Fast forward, I placed an order from Amazon and they were due to arrive the next day. In the meantime, I decided to try the paper towel method. They worked perfectly! The sides of my red velvet cake layers were just as soft as the crumb inside. I can't wait for my cake strips to arrive later tonight. In the meantime, I'm going to put another cake in the oven. Thanks a lot John for sharing this video. 😘❤
@@normalwerido I like the homemade cake strips much, much better than the ones a bought from Amazon. My cakes are always flat and the outside of them are light in color whenever I use the homemade cake strips.
I'll be making a fancy cake for my moms 80th birthday next weekend and I'm so excited to try this method. No more leveling the cake layers, genius!!! Thank you
@@abrieloomis2568 when I use parchment paper it still rises much more in the middle. I understand that the rising is because the cake closest to the side of pan cooks faster than the middle that is why the middle rises higher
Im never making my cakes the old way ever again!. Thank goodness for youtube and people like you for schooling us instead of leaving us novices in the dark.👌🖒✌
My mom stumbled onto this video and sent it to me. I haven't baked a cake in forever, and we're going to make a couple tomorrow. We've gone all out by buying all of the cake decorating supplies we need. It's kind of a big deal. I feel so much more confident after watching this, and I can't wait to see how the cakes turn out.
I'm torn. I've used the cake strips a few times, and the cakes come out great, but then you don't get the part you cut off from the domed top. I miss the scraps...
I guess this is highly suggested for people who sell their cakes haha I mean the whole family would be sick, force feeding themselves with scraps from about 10 cakes per wk
but then if you bake for customers and cut off the dome, then they are not getting their whole cake. This way they are getting actually all of their cake that was baked.
Wow!!!! Where has this video been all my life!!! I did the tinfoil/paper towel version and it worked like a charm! Making a cake for my twins who will be 10 on June 1st. THANK YOU!!!!!
My baby's birth is today and I'm was thinking of making two rounds and stacking them instead of doing a flat cake. I've never stacked two rounds together, do I need support for two nine inch rounds this height?
Preppy Kitchen: When you don't have the strips, you get that dome. Such a waste! Me: *shoving face with dome scraps* Waste? But, seriously, this is such a good tip that I'm going to use with my cakes from now on. *update* Tried it. Amazing!
I usually bake cheesecakes in water baths, but recently I wrapped my pans in wet towels and aluminum foil like this because I needed to make several at a time. Before I found this video, I thought I was being clever. I never thought to do something like this for regular cakes. Awesome tip. Thanks!
That tip was amazing. It made a big difference for my red velvet cake. I made it with a soaked cloth inside aluminium tin foil as you suggested and wrapped around the cake mould. Thank you for sharing it, John.
I like Preppy kitchen videos I took his suggestion on cake the wraps HOWEVER .... when you want to bake a cake if you take an empty sweetened condensed milk can fill it with water and place next to your cake pan you will have a moist cake and no rounded center peak ! I chose this size can because it is about the same height as your cake pan. So save yourself time and money sometimes we can over think the simplest things
The browning is called the Maillard Effect which actually adds a degree of acidity to the cake which like salt can help to enhance flavor. The crunchier texture can also brings variety to the cake. If every bite is exactly the same, then every bite will have less impact than the last. However I do appreciate a good spongey cake I’m not saying it’s the wrong way to make a cake. I appreciate you making this video because it cleared up a few things for me, like how to make a make a cake with several layers without cutting off the top, and how to make a sponge cake. It was an informative and easy to follow video.
The beauty of cake is in delicate sponge. It can also overpower most flavors. It’s only good if the cake features lots of brown sugar, alcohols, and/or strong fresh flavorings. Hipster cakes pretty much. Maillard effect is for loaf cakes and muffins.
@@be.A.b There are a ton of traditional non-American cakes that are supposed to have the Maillard effect happen, or even be less delicate and more durable. And I'm talking layer cakes, not just tray or loaf cakes. The beauty of cakes is in their versatility and diversity. This is but ONE way to make a cake, and it's a great tip for those who want a pale American sponge ready to be decked out with other stuff. But for example: a biskvit (also called a genoise i think?) is a super spongy cake that NEEDS that crunchy and caramelized exterior on the sides, top, and bottom. It's delicious. Putting it in a water bath (which is effectively what these cake strips are doing) would ruin what makes it good.
Yes, some cake layers are tastier with a crunch exterior, however, for most layer cakes I prefer to use the cake strips and add texture and taste variety in the frostings and fillings.
Sure it looks like. Style of demonstration too says that. Another science expert out of the whole UA-cam channels is "Bincy Chris", baking videos, explains in the scientific way.👍
Omg this will be sooo useful! I was always so annoyed by my domed cakes or the little crumbs mixing with the buttercream when cutting the top off! My virgo feelings can rest in peace now
@@moose8846 nothing, but it is believed that virgos are perfectionist and John Kanell (who's also a virgo) refers to that in this video. It was just a joke
Thanks for sharing! For people saying they like the brown parts: yes, they sure taste good, but for professional purposes, mainly if you bake sponge cakes that will be filled with frostings, creams, ganaches etc and will be in a refrigerator to sell pieces to the clients, the worst thing are BROWN edges. They will be so hard. In Brasil when we dont want that, generaly we have to cut this part off.
If you don't want brown edges and forgot or don't use cake strips, you can wrap the cake layer in plastic wrap as soon as it is cool enough to handle, and put it in the fridge. The sides will be soft with no hard brown edge
Me either. I kind of like a dome layer on the top of the cake. The flat squared off corners of modern cakes are kind of cold looking if you arent decorating then with swirls or flowers, etc
If you baked professionally you would understand. The cake has to be flat to achieve the professional look. I have had to slice the top off for years and you do lose lots of cake. For the home baker if it doesn't bother you then its fine
I'm so happy I found your channel! I have gotten burned, literally, by two bakeries in the past 6 months. Spent way too much money for cakes that were simply, not good. Burnt on the outside, dry, and with hard, terrible frosting. I'm happily now making my own cakes. Thanks John!
From what I see, the paper towel and tin foil cake turned out best. That's definitely the one I'll be using henceforth. Thank you so much for this, you're a gem
OK, we need to talk. I’ve watched every cake-making video from here to the moon, and this video is awesome. Thank you for sharing your expertise. I’m flabbergasted. Downright flabbergasted. I screamed when you flipped that perfect cake out of your pan, sir. Your techniques have forever changed my cake game. Xoxoxoxoxoxoxoxo
Where have you been all of my baking life!? I've been baking since the age of 12-13 and now I'm 81 and this is the best, absolutely, the best tip. Now I won't have to eat the tops of my chocolate cake; hmmm, yes, my waistline will appreciate it too. Thank you heaps
Yes! This makes so much sense. I am no novice baker, but I am always learning new things to improve my baking game. I've watched your buttercream flower tutorial and now this. My daughter's birthday party cake will be sure to wow!
Thank you for this great tip!! This reminded me of my grandmother when she would butter and flour the cake tin. I used my own make shift foil and paper towel wrap to keep the cake moist and you were right! It made a big difference! My 4 year old daughter randomly wanted an Oreo cake and it was a great opportunity to try this cake hack! Thank you so much!
Wow!!! I watched last night and knowing that I have 4 cakes to bake for a birthday.. .I thought "what's a little stress. Let's try it". Dude.... FLAT top. Beautiful sides. You just saved me so many annoying crumb issues. Always having to level and deal with the fall out.
Michael Persico obviously not, did u not even watch the video 🙄 they are just not well known. Just because “professionals” don’t use it doesn’t mean it isn’t useful
I finally used cake strips today after seeing this video a few months ago and ordering them... THEY ARE LIFECHANGING. My layers were flat, even color around the sides and I didn't need to trim the edges. I will never not use them when baking.
This is awesome! I've been baking ugly but tasty cakes for a few years and finally decided to learn how to make prettier ones. Just ordered the cake strips and I'm really excited to try them out!
Pretty much every baker knows this (professional bakers) but imagine making hundreds of cakes (you will certainly have more than a few pans.) and having to have numerous cake strips. A baker will more often than not, level the cake and then use the extra cake for other thing (such as baking and using for crumbs around the cake) or for other desserts. It's faster for a professional baker to just level the cakes (with a cake leveler)
Hi I have a set of fabric cake strips that I have had for many years... they are made from (unused of course) cloth diapers. The strips are folded multiple times, soaked in water then tied in place with what else - diaper pins. As I said I have had them for many many years and they work perfectly every time. So glad you shared this tip with everyone. Shine on !
I just tried this out today after watching this video last night, and oh my god. this was it. this is the secret to flat cakes. I have never made such a flat cake. All of my cakes have always domed or hard around the edges. BRUH THIS MAN SPEAKS THE TRUTH
I've watched you use them but I never actually realized the benefit. I usually freeze my cakes for a day so they don't wobble and lean like Pisa while I'm frosting them. I do cut my cakes flat and then crumb coat them. Definitely going to give the homemade strips a try on the next one. If I can keep a better texture on the sides and have a flat cake without cutting, double win. Thank you.
OMG!!! I’ve been baking for years and have these strips in my baking toolbox! I’ve never uses them! Well let me tell you! Doing my holiday cake orders and I use them on every cake I baked, well the aluminum foil ones because I couldn’t find mines.. No more burnt cake edges 😞 no more cutting them off then adding simple sugars! WOW my cakes came out perfect! I swear I started dancing when i took my cakes out! Game changer! I’m so made I haven’t used them in the past!! I will never bake another cake without them! Went on amazon and ordered 6 of them!! Thank you thank you for the demonstration, thank you for sharing, you channel by far is THE BEST🥰❤️
Love your cake strips suggestion. Always makes beautiful layers with soft edges that don't require trimming. I now use cake strips for my cheesecakes as well. Amazon has strips that fit various sizes of spring form pans. Thank you, John.
You’ve just changed my whole life. And I’ve watched other videos & no one has explained what cake strips do & why cakes dome so clearly where I actually understand before!! Thank you!!
I just received my cake strips today, Yay! Thank you so much for sharing your knowledge in baking. I am a good cook but a frustrated baker. Your videos inspire me and motivate me to better myself in the baking department.
I bought the strips last week... Just tested on a batch of vanilla cake. OMG I'm so glad I discovered this video because my bakes have been transformed..!! Thank you.
I realise that I’m in the minority here but I hate a brown, crusty edge!! Yuck, even if I’m just making it for my family I don’t want to see it. This is a game changer for me! 😍🥰😘
I have baked for years and bake every week. I do home care and take sweets to my clients. They call me the cake lady. I have never heard of cake strips, and I am so grateful for all your videos.
Great video! I used to be a professional pastry chef and in all the fine restaurants and bakeries I worked in, we always had to deal with dome. It drove me mad. I should have known this was the solution because I always do something similar for the cheesecakes I bake at home. *Thank you so much.* You have a new sub, friend. I work in corporate accounting now but after ten years away from baking as a pro, I started my own side hustle bakery at the end of last year and business is good just on word of mouth. *Thank you* for helping me step up my game even more.👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽
They say you learn something new every day, that makes perfect sense that the edges cook first and finish rising while the middle continues, hence the dome. I shall look out for some strips to go around the cake tins, so much cake gets wasted when the tops are trimmed off so they're flat.
I always take that cut-off part and make cake pops with it. Break them up, mix them with softened ice cream, fill some small Dixie cups and stick popsicle sticks in. Back in the freezer and cake pops! My nieces and nephews love them.
Hey John, greetings from Glasgow in Scotland. I’m a relatively new baker (5-6 years) and your home-made cake strips are the biggest improvement to my bakes ever. Thank you 👏👏👏
I bought the cake strips from Wilton, and they worked like magic! My cakes were beautiful, fluffy with no dome and the sides were white. This guy is a genius!
Thank you so much for this. I hate it when my cakes become dome shaped. And I have always observed that perfect cooking in the inside makes the outside hard. This is the perfect solution.
I was taught many years ago in a bakery, to cut strips of material from an old clean towel, wet them then use clothes pins to attach the towel strips to the sides of the cake pans. Best tip ever!!
I've never liked baking cakes simply because of the "dome" which then requires trimming and they didn't rise nicely lame I know but, THIS is a GAME CHANGER. Next birthday in the family is coming up next month, I'm gonna make a cake. 💪🏻
@Sara Isabel Henao I made my own with damp paper towels+foil. Fair to say, I think I'll get consistent layers with the fabric version. One of my strips didn't stay around the pan as well or it wasn't as damp, and that layer wasn't like the other! Fabric strips will be a lot easier... and that's the whole point. 🙄 I need to stop being such a tightwad and just buy some.
Thank you, Preppy Kitchen! I used your techniques and my cake layers were PERFECT - and it was my first layer cake ever! Using the cake belts and weighing the batter worked so well!
Thank you so much for sharing. I made my own strips with foil as you suggested and I’ll never make a cake without cake strips. Absolutely beautiful! Thank you
I am a very new “baker” and have to thank you for guiding me through every step!! I have Two questions: I’m trying to determine what pans to buy 6x2 or 6x3 big daddy pans to make a b-day cake for 6. 2) I have all purpose flour and cake flour which is the best option. I’m making your white cake and mouse chocolate cake. Btw I purchased a KitchenAid Stand mixer, baking strips thanks to your visions, hope you are getting credit!!! Thank you and wish me luck!
Really..I cannot thank you enough for this... I was highly frustrated with all the doming n cracking.. but I tried using homemade fabric cake strips..n they worked out really really well.... I've never had a cake so perfectly flat n with a smooth surface...thanks a million...😊
Thank you so much for this. It's like a life changing tip for someone who really struggles getting those crisp edged when fondant covering. This is a life saver!!
This is the best info ever!! No trimming bday cakes anymore and it bakes soooo much better the moist and fluffyness, amazing.. A BIG thank you for sharing!
I used to be a chef in fine dining for 10 years, and this is the first I'm hearing about cake strips. Superb! Every day is a school day.
Chris did it work?
Same here. I've worked in kitchens cooking and baking and never knew about them.
I use this idea. Can't remember where I first saw it. But I fashioned my own.. I'll buy the strips if I can find them.
Yes it works :)
@@ainsleyhart1394 will it work if I use aluminum foil strips?
How has nobody, no show, no yt channel (except this one), no book, recipe EVER said ANYTHING about cake strips? In fact they all say to “cut the top off to make it flat”… WOW. so simple easy and makes it so much better. THANK YOU!
Don't you just hate that, and wonder ("what's really going on here?")🤔
@@clutch236 there's nothing going on. Professional bakers don't use them because it's just an added step that wastes time when you're baking 100s of cakes per day. Plus they tend to use up all the scrap from cutting cakes. Makes sense we dont' hear about it that often bc it really only makes sense for home cooks
@@milkjugs4771 Good points, but if you're demonstrating to & for home cooks, it should certainly be part of the lesson.
Try baking a 1/2 sheet pan, then cut your round layers. Use a flower nail in the middle. Level cakes, every time.
I made cake strips today for a 5 layer Birthday Cake. I did the wet paper towels wrapped in aluminum foil. I used 9 inch pans. These were The prettiest cakes I've ever made. No Dome on top, completely flat and soft. I'll never bake another cake without doing this. Thank you for the tip and instructions!
Thank you for correctly referring to the meal wrap as aluminum foil…not tin. I am surprised that a former science teacher would confuse those two totally different elements.
Could we try the same with a silicon mould?
Srsly, this dude’s hero! Even that easy vanilla cake!
Can I reuse the same aluminum foil strip for two cakes back to back ?
@@GiselPerez-ww9gdThat’s a good question. My guess would be that you’d have to re-wet the paper towel, and could probably reuse the foil.
Just baked the happiest looking cake I have ever baked, using the tin foil method. I am new to cake decorating and was struggling with cake levelling and trimming. Now I can move forward with decorating my daughter's birthday cake with confidence. Thank you so much!
I have been baking for 43 years, and I have never heard of cake strips!!
AND I’m here to tell you, domed cakes have really been an aggravation to me!
I cannot tell you how grateful I am for your knowledge and the fact that you shared it with us!!!
Keep it coming! 🍰🧁
Me neither...my mom is going to be like what??? She is in her 70's and have been baking all my life and in have NEVER heard of this ...will definitely give it a try ..
Your surname is Baker and you have been baking cakes for 43 years, that is wonderful!
Never heard of them either .. honestly I never mind the “crust” on the cake sides, or the dome top ... This world of overly perfect Martha Stewart looking everything sometimes is just a little unrealistic to me
My mom baked cakes all my life, we used to flip the cake after it coola down to decorate it🤔 lol trying this method for my next batch.
I too have been baking for over 20 years...and have never heard of this! So excited to try it!
I never bake cakes, but I still think it's weird that after 33 years on this planet I have never heard of cake strips. They seem so useful.
Tom Haflinger I suppose many of them don’t know or they don’t want to tell you .
Anyone unfortunate enough to sample my baking would know it'd take more than some soggy strips of cloth to turn me into a contender.
Tom Haflinger They are!!!
I have to agree with you. And I used to work with a bakery.
Tom Haflinger lol
hmm ... I suppose all the other professional bakers have been jealously guarding this secret tip coz this is the first time I've heard this .. thanks a lot for sharing 💕💕💕
I agree
Manjiri Garg I agree, I baked for ,any years and never have I heard a this tip, I’m excited to try it.
As far as I know, when baking professionally, they just saw the tops of cakes off to get them flat.
They've been out for about 30 years
@@Travmann777 what a waste !
My mom has baked cakes longer than I have been living, and I'm 43. She used old worn out bath towels cut the long way, into 6" strips. She wet them, fold the strip in thirds and kept it in place with a clothes pin.
Nice! What a great way to repurpose old towels!! 😀
Am I the only person who never heard of the cake strips!!!! 😅😅
Tho is the first time I'm hearing about this. I'm tempted to check my local stores to see if they have them.
Rose Levy Beranbaum advocates for them (her own brand) in her 1988 book on cake baking. After reading Rugula Ysewijn's amazing book on puddings (2016), it seems like cake strips are a variation on the very old technique of surrounding delicate or dense ingredients with a pastry crust--that was often disposed of and not eaten--to protect them and encourage even cooking when using high or uncontrolled heat. It seems that with relatively controllable heat and a wide choice of material for baking tins, there should be other ways around this. Admittedly, my cakes have domes and I just eat them that way (or slice them for layers and flip the top), but no longer!
Yes, yes u are
hahaha Nope... I have been in the dark about this little tip. :) I have got to try this when I make a cake next time. I am making a cake for a friend of mine and I want to try it with a half sheet pan.
Don't worry we came from the same cave.. 😅😅😅😅😅
I'd be willing to provide a loving home for the domed cake.
DeerlyMusical2 loool
🤣
Me too! I will just flip it over!🙄More frosting!!!
LOL
Difinately going tontrybthis
I baked a cake last night and used the foil method, this cake usually takes an hour to bake, and it always comes out dry, I can't tell you how much I was pleased with how moist and pillowy my cake came out with soft edges as will, so happy and thanks for the alternative methods!!
I have been baking for 50 years now and use my own strips of terry cloth towel. I just cut up old towels, as needed, wet and squeeze out excess water and then I use long pins to pin/secure the overlapped end. Works like a charm and it's pretty much free--just use old towels!
G OM………i’ve been doing the same thing for years!
Do you put the wet towels in aluminium foil as shown the video? Or just use it directly on the sides?
@@roadhouse_blues8081 ……….no foil here. wet towels directly on the pans.
You are the reason I looked through the comments - was wondering if there was any hazard to that, and also if cloth needed to be wrapped in foil. Thanks!
Been baking cakes for 4 decades, and always struggled with "the hump". You're a genius.
40 years?!
Some people are older than 50 @@desxannylovemerre6036
I made my own cake strips with tea towels and aluminum foil. They work, and you are a ROCK STAR!!! I made a 9" double layered lemon cake tonight. I took the recipe you have for the chocolate buttercream frosting, and modified it to a lemon buttercream to compliment the cake. Divine!!! Thank you, thank you, thank you!!!
How did you make the strips? Did you wrap the foil with the tea Cloths?
@@lastingimpressionsbyevelyn8288 just the opposite, I wrapped the tea cloths with the foil. I'm telling you, it works!
@@mondayschild1956 I'm all confused lol. So, the tea cloth is the outer part? Thanks for responding
@@lastingimpressionsbyevelyn8288 naw, sis. The tea towel is the inner part.
Lasting Impressions by Evelynne ::: I just tied a damp tea towel around my cake pan. I didn’t use any foil which I guess would be a good idea as it might hold it there. But as I said I just tied the damp folded towel around the pan and it worked perfectly. The cake did not dome up and it Baked flat. It was very easy.
I took cake classes and cake strips were NEVER mentioned! My cakes were always too done on the sides and we were instructed to cut the tops off and flip them upside down. Still the sides were too done. This makes so much sense and can't wait to try this! Genius!!!
And you get can never get it exactly level!
Me too
@@debramason7237 cake leveler…
Just turn the oven down
This video inspired me to try the Wilton cake strips and they do work really well. However, watch out as where the strips overlap on a smaller cake tin, the cake is less cooked as this part was double insulated with the strips. To rectify this, I didn’t dampen the part of the strip that would be overlapped and it did help create a more even bake all around the cake.
Thank you so much sweet pea xx
I guess that would be the same for the foil strips too. Thanks for that sage advice. Really helpful.
Good tip I'll try and remember that thank you.
Maybe Wilton will have a PKG of a regular band with a smaller band available along with just the smaller band for those who have already purchased the regular band. Also one for a rectangular pan would be good as I make alot of the rectangular cakes.
They shouldn't overlap if you're measuring the circumference of the cake pan.
0:20 "...without having to cheat and pour sugar water on top.. I don't do that because my cakes are moist" ooooohhh shade 🤣💕💕💕
Lmao
Jajajja omg
It is soooooooooo true A L O T of bakery do this,
@@practicalvoice1220 wow really I never knew this.. now I'm intrigued and have to look this up
@@sharondiane227 sugar water or syrup as some of them say makes box cake soft, adds moisture. Modern day bakers for you.
When I saw this, I immediately went on Amazon and bought the Wilton cake strips! I had a chance to try them today, and they are game changers!!! First, the cake absolutely comes out flat! Second, I think it also rises higher. Third, it's SO much more moist and spongey than before. Absolutely delicious! The ONLY downside, was that it was so moist and spongy that it was harder to transport, harder to frost because it was so soft and delicate. Next time, I will freeze the cake before frosting it. I'm so glad I saw this!!
Did you use the same recipe? Does it get hard after refrigerating?
Maybe the cake strip was too moist. You can try wringing out more water from the cake strip next time. It's just a thought, but I'm not sure.
Did you try keeping it in the oven a few minutes longer? He mentioned that a few extra mins might be needed if using a cake strip
IMHO: If the batter has butter ... you wouldn't need to freeze just refrigerate until the butter in your cake hardens a bit. not sure, but I'd try that before freezing which may effect texture and/or taste.
@@gregbythesea I use to work for an airport food vendor and some of the individual bread and cake product would arrive frozen(and keep that way for many days), once thawed out they were perfectly moist, but once refrigerated they would start to dry out you could feel/taste the difference after a day
I've been baking for years and I had never heard of cake strips until I saw John's video several months ago. Fast forward, I placed an order from Amazon and they were due to arrive the next day. In the meantime, I decided to try the paper towel method. They worked perfectly! The sides of my red velvet cake layers were just as soft as the crumb inside. I can't wait for my cake strips to arrive later tonight. In the meantime, I'm going to put another cake in the oven. Thanks a lot John for sharing this video. 😘❤
How are the cake strips?
@@normalwerido I like the homemade cake strips much, much better than the ones a bought from Amazon. My cakes are always flat and the outside of them are light in color whenever I use the homemade cake strips.
i tried the paper towel method and 8t seems to work but what a hassle trying to get them to fit so i ordered the strips they just arrived
How did you prevent the dome shape? I failed 😕
@@StootiBDutta I tried the homemade that works but I purchased the ones in Amazon and still haven't used them.
I'll be making a fancy cake for my moms 80th birthday next weekend and I'm so excited to try this method. No more leveling the cake layers, genius!!! Thank you
I am making a cake for my mother in law’s 80th birthday this weekend too! Totally using cake strips.
Cool! How did it go? Was the cake totally awesome?
@@hanameblue3510 yes it turned out great! Thanks for asking! These videos are MONEY ❤️
I tried the foil and paper towels and it works perfectly! Thank you 😊
Does it work with parchment paper at the bottom of the pan?
Is cold water or just tap water pls
@@lunetatavita8553 just tap water
Thanks
@@abrieloomis2568 when I use parchment paper it still rises much more in the middle. I understand that the rising is because the cake closest to the side of pan cooks faster than the middle that is why the middle rises higher
Im never making my cakes the old way ever again!. Thank goodness for youtube and people like you for schooling us instead of leaving us novices in the dark.👌🖒✌
😂😂😂
Preppy Kitchen l
I was given the cake strips as a gift from my daughter. I could never imagine what they were for! Thank God I have a great instructor!! hahaha
My mom stumbled onto this video and sent it to me. I haven't baked a cake in forever, and we're going to make a couple tomorrow. We've gone all out by buying all of the cake decorating supplies we need. It's kind of a big deal. I feel so much more confident after watching this, and I can't wait to see how the cakes turn out.
I'm torn. I've used the cake strips a few times, and the cakes come out great, but then you don't get the part you cut off from the domed top. I miss the scraps...
I guess this is highly suggested for people who sell their cakes haha I mean the whole family would be sick, force feeding themselves with scraps from about 10 cakes per wk
you can use the cut off part to decorate your cake
I usually use the cut off part to make cake pops
but then if you bake for customers and cut off the dome, then they are not getting their whole cake. This way they are getting actually all of their cake that was baked.
Judy Fleming they don’t care about that nor do they every think/question that. They will care about how level their cake is.
"I don't do that bc my cakes are MOIST." lmao.. I love the way your cakes look, no cheating ppl!
the shade ... ;p
9)9(op*(
@@sarahneplevrednav Definitely shade
Sarah v ik the shadey thooo
Wow!!!! Where has this video been all my life!!! I did the tinfoil/paper towel version and it worked like a charm! Making a cake for my twins who will be 10 on June 1st. THANK YOU!!!!!
My bday is on June 1st too! 😄
My baby's birth is today and I'm was thinking of making two rounds and stacking them instead of doing a flat cake. I've never stacked two rounds together, do I need support for two nine inch rounds this height?
@@Salanan I don’t believe so. I’ve done a small 3 tier without using any supports. :)
Hi, I'm from Italy, I'm 65 and I casually bumped in this video. Never seen something like that! YOU ARE A GENIUS! Thank you a thousand time!!!
Thank you for this. I never heard of cake strips. I will be adding them to my baking accessories. You are so cute. Your Mom must be proud of you.
Preppy Kitchen: When you don't have the strips, you get that dome. Such a waste!
Me: *shoving face with dome scraps* Waste?
But, seriously, this is such a good tip that I'm going to use with my cakes from now on.
*update* Tried it. Amazing!
Nice
Which option did u use The foil method or the actual cake strip method?
@@cs5619 I used the foil.
I usually bake cheesecakes in water baths, but recently I wrapped my pans in wet towels and aluminum foil like this because I needed to make several at a time. Before I found this video, I thought I was being clever. I never thought to do something like this for regular cakes. Awesome tip. Thanks!
I love how you put both Imperial and metric measurements. Makes it so much rather easier for us Europeans!
I Hate those domes! I never knew there was a way to stop them. Such a great tip. Thank you for sharing!
I stopped hating them when I got my dome cutter from Wilton. But this is definitely an easier way to deal with the problem!
I hate the domes too but when i level a cake i like eating the top of it
That tip was amazing. It made a big difference for my red velvet cake. I made it with a soaked cloth inside aluminium tin foil as you suggested and wrapped around the cake mould. Thank you for sharing it, John.
I like Preppy kitchen videos I took his suggestion on cake the wraps HOWEVER ....
when you want to bake a cake if you take an empty sweetened condensed milk can fill it with water and place next to your cake pan you will have a moist cake and no rounded center peak ! I chose this size can because it is about the same height as your cake pan. So save yourself time and money sometimes we can over think the simplest things
Thank you soooo much...the homemade cake strips worked!!!!!! My cakes were leveled and moist. YOU ARE THE TRUTH!!!!
The browning is called the Maillard Effect which actually adds a degree of acidity to the cake which like salt can help to enhance flavor. The crunchier texture can also brings variety to the cake. If every bite is exactly the same, then every bite will have less impact than the last. However I do appreciate a good spongey cake I’m not saying it’s the wrong way to make a cake. I appreciate you making this video because it cleared up a few things for me, like how to make a make a cake with several layers without cutting off the top, and how to make a sponge cake. It was an informative and easy to follow video.
The beauty of cake is in delicate sponge. It can also overpower most flavors. It’s only good if the cake features lots of brown sugar, alcohols, and/or strong fresh flavorings. Hipster cakes pretty much. Maillard effect is for loaf cakes and muffins.
@@be.A.b There are a ton of traditional non-American cakes that are supposed to have the Maillard effect happen, or even be less delicate and more durable. And I'm talking layer cakes, not just tray or loaf cakes. The beauty of cakes is in their versatility and diversity. This is but ONE way to make a cake, and it's a great tip for those who want a pale American sponge ready to be decked out with other stuff.
But for example: a biskvit (also called a genoise i think?) is a super spongy cake that NEEDS that crunchy and caramelized exterior on the sides, top, and bottom. It's delicious. Putting it in a water bath (which is effectively what these cake strips are doing) would ruin what makes it good.
I’m 58 yrs old and have been making ‘naked’ cakes forever! Thank you for explaining all this!!!!
Yes, some cake layers are tastier with a crunch exterior, however, for most layer cakes I prefer to use the cake strips and add texture and taste variety in the frostings and fillings.
You can really tell he was a science teacher. I’ve only ever heard my science teachers/scientists use control variables
Ikr....i was shook when he said control
Sure it looks like. Style of demonstration too says that. Another science expert out of the whole UA-cam channels is "Bincy Chris", baking videos, explains in the scientific way.👍
Is he seriously a school teacher?
I meant that in a positive way... those kids would be lucky to have him!
Wish my science teachers were awesome bakers!!!
He’s teaching science in baking....🥰🥰🥰🥰🥰🥰 I’m so in love with the peaceful voice of this guy....
Me too 😇😍
Baking is science.
@@eveny119 Everything is science...and math. Too bad I don't excel at either.
@Roger Burnett me too he has I'm just better at everything tone lol
Omg this will be sooo useful! I was always so annoyed by my domed cakes or the little crumbs mixing with the buttercream when cutting the top off! My virgo feelings can rest in peace now
Virgo sucks.
Scorpio is the best. Bow down
I'm a Virgo and I'm so happy I found this video. I'm literally about to make a layer cake. I'm going to go make these strips now.
@@whitealliance9540 YESSS PREACH SISTER
@@moose8846 literally like wtf
@@moose8846 nothing, but it is believed that virgos are perfectionist and John Kanell (who's also a virgo) refers to that in this video. It was just a joke
I had no idea cakes were supposed to be like this! Thank you, John!💖
Thanks for sharing! For people saying they like the brown parts: yes, they sure taste good, but for professional purposes, mainly if you bake sponge cakes that will be filled with frostings, creams, ganaches etc and will be in a refrigerator to sell pieces to the clients, the worst thing are BROWN edges. They will be so hard. In Brasil when we dont want that, generaly we have to cut this part off.
@@Streamidentity_misamo Portuguese is the main language of Brazil. In Portuguese the proper spelling is with an -s, so: BraSil.
If you don't want brown edges and forgot or don't use cake strips, you can wrap the cake layer in plastic wrap as soon as it is cool enough to handle, and put it in the fridge. The sides will be soft with no hard brown edge
@Amelia Hussain, and that's why, one should not try to be a smartass.
I have never seen someone so upset with a domed cake in my life 😂
Me either.
I kind of like a dome layer on the top of the cake. The flat squared off corners of modern cakes are kind of cold looking if you arent decorating then with swirls or flowers, etc
@@scrapsandcats Same here. But I do admit they look a lot prettier when they're flat.
I thought that's all there was... Now, I'm upset...
If you baked professionally you would understand. The cake has to be flat to achieve the professional look. I have had to slice the top off for years and you do lose lots of cake. For the home baker if it doesn't bother you then its fine
It makes a difference when you are stacking cakes. It will have to be cut away and unless you make cake pops, its a waste of cake.
I'm so happy I found your channel! I have gotten burned, literally, by two bakeries in the past 6 months. Spent way too much money for cakes that were simply, not good. Burnt on the outside, dry, and with hard, terrible frosting. I'm happily now making my own cakes. Thanks John!
It worked!!! I did the foil thing and for the first time ever, I have a perfectly level cake! I'm dying!!! Thank you so much!
From what I see, the paper towel and tin foil cake turned out best. That's definitely the one I'll be using henceforth.
Thank you so much for this, you're a gem
Very helpful video. I'm a baker and have never heard of cake strips. Just goes to show we never stop learning.
OK, we need to talk. I’ve watched every cake-making video from here to the moon, and this video is awesome. Thank you for sharing your expertise. I’m flabbergasted. Downright flabbergasted. I screamed when you flipped that perfect cake out of your pan, sir. Your techniques have forever changed my cake game. Xoxoxoxoxoxoxoxo
Flabbergasted? What does it mean? 😅
I'm going to try. Did you use regular flour or cake flour?
@@MaideKarzaoglu astounded, surprised, shocked
Where have you been all of my baking life!? I've been baking since the age of 12-13 and now I'm 81 and this is the best, absolutely, the best tip. Now I won't have to eat the tops of my chocolate cake; hmmm, yes, my waistline will appreciate it too. Thank you heaps
I love the dark kinda hard sides. It’s a great contrast to the moist interior.
Yes me too. What he calls the worst ,its the best to me 😊
Yes! This makes so much sense. I am no novice baker, but I am always learning new things to improve my baking game. I've watched your buttercream flower tutorial and now this. My daughter's birthday party cake will be sure to wow!
I love watching him talk about things my mama taught me so many years ago! Happy to see y'all young 'uns are interested in this!
I’ve been using the cake strips for 15 years, as a Wilton teacher of baking and decorating this was part of the curriculum and it’s so helpful.
Wth this was randomly suggested to me by UA-cam and it's the coolest thing I've seen all year.
Him: look at it..
Me: you are right it's perfect
Him:....it looks so sad
Me:.....oooo my bad
Bethel Messele wow 🤣🤣🤣🤣😂
Honey I'm like that cake is perfectly fine!!! I like that brown outer exterior... love it!!!
@@charit0980 p
Lol 😅😂😆
same
Thank you for this great tip!! This reminded me of my grandmother when she would butter and flour the cake tin. I used my own make shift foil and paper towel wrap to keep the cake moist and you were right! It made a big difference! My 4 year old daughter randomly wanted an Oreo cake and it was a great opportunity to try this cake hack! Thank you so much!
You're such a good mom if you're so happy to grant your babies' culinary desires. God bless your family!
@@_Gaby_950 thank you!
Wow!!! I watched last night and knowing that I have 4 cakes to bake for a birthday.. .I thought "what's a little stress. Let's try it". Dude.... FLAT top. Beautiful sides. You just saved me so many annoying crumb issues. Always having to level and deal with the fall out.
This is amazing....I've worked with so many professional chefs and we never did this, live and learn!
Michael Persico obviously not, did u not even watch the video 🙄 they are just not well known. Just because “professionals” don’t use it doesn’t mean it isn’t useful
I finally used cake strips today after seeing this video a few months ago and ordering them... THEY ARE LIFECHANGING. My layers were flat, even color around the sides and I didn't need to trim the edges. I will never not use them when baking.
Oh my god!!! This works amazing, I was so surprised! Sadly, i sacrificed one cake just to see the difference, and the difference was HUGE
Outstanding! I have been baking, and watching baking shows, for 50+ years, and I have never seen anybody use cake strips. It makes perfect sense.
This is awesome! I've been baking ugly but tasty cakes for a few years and finally decided to learn how to make prettier ones. Just ordered the cake strips and I'm really excited to try them out!
EVERY BAKER NEEDS TO SEE THIS!!!!
WE'VE BEEN LIVING A LIE!!!
CAKE LEVELING IS OFFICIALLY SOMETHING OF THE PAST🙌🙌🙌🙌🙌🙌
I am trying this tomorrow so maybe I will be converted
Pretty much every baker knows this (professional bakers) but imagine making hundreds of cakes (you will certainly have more than a few pans.) and having to have numerous cake strips. A baker will more often than not, level the cake and then use the extra cake for other thing (such as baking and using for crumbs around the cake) or for other desserts. It's faster for a professional baker to just level the cakes (with a cake leveler)
Let the church say... "AMEN, AMEN, AMEN"! HALLELUJAH!
@@mercuryMAYAN extra cake makes great cake pops we got those strip about 20 yrs ago when I took a cake decorating class
Hi I have a set of fabric cake strips that I have had for many years... they are made from (unused of course) cloth diapers. The strips are folded multiple times, soaked in water then tied in place with what else - diaper pins. As I said I have had them for many many years and they work perfectly every time. So glad you shared this tip with everyone. Shine on !
What a great idea! Adding it to my list of things to make once the cloth diapers are no longer needed (after a good wash and bleaching, of course!)
mukwah1111 could I see cloth strips and use them.
mukwah1111 I just asked that. Thank you.
I just tried this out today after watching this video last night, and oh my god. this was it. this is the secret to flat cakes. I have never made such a flat cake. All of my cakes have always domed or hard around the edges. BRUH THIS MAN SPEAKS THE TRUTH
I've watched you use them but I never actually realized the benefit. I usually freeze my cakes for a day so they don't wobble and lean like Pisa while I'm frosting them. I do cut my cakes flat and then crumb coat them. Definitely going to give the homemade strips a try on the next one. If I can keep a better texture on the sides and have a flat cake without cutting, double win. Thank you.
OMG!!! I’ve been baking for years and have these strips in my baking toolbox! I’ve never uses them! Well let me tell you! Doing my holiday cake orders and I use them on every cake I baked, well the aluminum foil ones because I couldn’t find mines.. No more burnt cake edges 😞 no more cutting them off then adding simple sugars! WOW my cakes came out perfect! I swear I started dancing when i took my cakes out! Game changer! I’m so made I haven’t used them in the past!! I will never bake another cake without them! Went on amazon and ordered 6 of them!! Thank you thank you for the demonstration, thank you for sharing, you channel by far is THE BEST🥰❤️
Love your cake strips suggestion. Always makes beautiful layers with soft edges that don't require trimming. I now use cake strips for my cheesecakes as well. Amazon has strips that fit various sizes of spring form pans. Thank you, John.
You’ve just changed my whole life.
And I’ve watched other videos & no one has explained what cake strips do & why cakes dome so clearly where I actually understand before!!
Thank you!!
I just received my cake strips today, Yay! Thank you so much for sharing your knowledge in baking. I am a good cook but a frustrated baker. Your videos inspire me and motivate me to better myself in the baking department.
Amazing! I've been baking cakes for almost 50 years and this is the first I've heard of this! Definitely doing this next time I bake! Thanks!
Update: this worked PERFECTLY!!! It was BEAUTIFUL! I am so excited!!
nekochan109 badass I believe you yo idk why but I do
I bought the strips last week... Just tested on a batch of vanilla cake. OMG I'm so glad I discovered this video because my bakes have been transformed..!! Thank you.
I literally never heard about cake strips before watching your videos!
I used the wet paper towels inside the foil, around my pan and they came out perfect! Thanks so much for sharing this great tip!!!
I love the tip for avoiding the dome, wonderful for layers...but who doesn’t love that browned and slightly crunchier outer edge?? LOL
So true! I understand his point specially for professional purposes, but come on...
On pound cakes especially I love it....but for birthday and wedding cakes it's a no go
Agree!!!!!
I realise that I’m in the minority here but I hate a brown, crusty edge!! Yuck, even if I’m just making it for my family I don’t want to see it. This is a game changer for me! 😍🥰😘
I don't..
Only on brownies
I have baked for years and bake every week. I do home care and take sweets to my clients. They call me the cake lady. I have never heard of cake strips, and I am so grateful for all your videos.
Great video! I used to be a professional pastry chef and in all the fine restaurants and bakeries I worked in, we always had to deal with dome. It drove me mad. I should have known this was the solution because I always do something similar for the cheesecakes I bake at home. *Thank you so much.* You have a new sub, friend. I work in corporate accounting now but after ten years away from baking as a pro, I started my own side hustle bakery at the end of last year and business is good just on word of mouth. *Thank you* for helping me step up my game even more.👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽
They say you learn something new every day, that makes perfect sense that the edges cook first and finish rising while the middle continues, hence the dome. I shall look out for some strips to go around the cake tins, so much cake gets wasted when the tops are trimmed off so they're flat.
I always take that cut-off part and make cake pops with it. Break them up, mix them with softened ice cream, fill some small Dixie cups and stick popsicle sticks in. Back in the freezer and cake pops! My nieces and nephews love them.
Hey John, greetings from Glasgow in Scotland. I’m a relatively new baker (5-6 years) and your home-made cake strips are the biggest improvement to my bakes ever. Thank you 👏👏👏
I bought the cake strips from Wilton, and they worked like magic! My cakes were beautiful, fluffy with no dome and the sides were white. This guy is a genius!
Om goodness you just blown my mind. I never knew anything about cake strips.. Wow. Just. Wow
Thank you so much for this. I hate it when my cakes become dome shaped. And I have always observed that perfect cooking in the inside makes the outside hard. This is the perfect solution.
Preppy Kitchen Absolutely. Look forward to using it soon.
Am I the only one that love the brown part of cake?
The crispier the better! Absolutely love that caramelisation.
No. I love that part
Me too 🤤❤
Definitely love it. I am glad to know how to make flat cakes for layer cakes, but other than that, please give me the crisp, golden and caramelized.
I think that’s the best part of the cake.
I was taught many years ago in a bakery, to cut strips of material from an old clean towel, wet them then use clothes pins to attach the towel strips to the sides of the cake pans. Best tip ever!!
I've never liked baking cakes simply because of the "dome" which then requires trimming and they didn't rise nicely lame I know but, THIS is a GAME CHANGER. Next birthday in the family is coming up next month, I'm gonna make a cake. 💪🏻
@Sara Isabel Henao I made my own with damp paper towels+foil. Fair to say, I think I'll get consistent layers with the fabric version. One of my strips didn't stay around the pan as well or it wasn't as damp, and that layer wasn't like the other! Fabric strips will be a lot easier... and that's the whole point. 🙄 I need to stop being such a tightwad and just buy some.
This is the 1st time I've EVER made a Flat Cake! Thank you so much for the tip!
Cake science....wow! I sew and I am going to make my own cake strips! The difference is amazing! Thank you for sharing!
All these years I never knew that a cake could be made so nice. Thank you for sharing this.
Thank you, Preppy Kitchen! I used your techniques and my cake layers were PERFECT - and it was my first layer cake ever! Using the cake belts and weighing the batter worked so well!
Thank you so much for sharing. I made my own strips with foil as you suggested and I’ll never make a cake without cake strips. Absolutely beautiful! Thank you
"I don't do that cause my cakes are moist". lovin the sassy, *snaps
The shade
@@mophead7 XD I also watch How to Cake It ( who is also brilliant) but she uses simple syrup on her cakes and immediately thought of this 🙈
@@ishbelwillow321 that’s who I thought of too 💀. 🌴🌴☕️
@@mophead7 Spoken like a true Queen!👸🏽
@@ishbelwillow321 I like her style too, but if you have a good recipe you don’t need the syrup!
I’m speechless 😶!! I have never heard of this! 🎉❤ This by far was the BEST EXPLANATION on cake baking 😮I’ve ever heard
“Let me tell you, it’s super fun!” You are adorable! Thanks so much. Interesting, informative and you make me smile 😊
I have never heard of cake strips before and no wonder why my cakes looks.. oh well.. "sad". Haha. Anyway, thank you for educating me! :)
I am a very new “baker” and have to thank you for guiding me through every step!! I have Two questions: I’m trying to determine what pans to buy 6x2 or 6x3 big daddy pans to make a b-day cake for 6. 2) I have all purpose flour and cake flour which is the best option. I’m making your white cake and mouse chocolate cake. Btw I purchased a KitchenAid Stand mixer, baking strips thanks to your visions, hope you are getting credit!!! Thank you and wish me luck!
Really..I cannot thank you enough for this... I was highly frustrated with all the doming n cracking.. but I tried using homemade fabric cake strips..n they worked out really really well.... I've never had a cake so perfectly flat n with a smooth surface...thanks a million...😊
He's just so darn cute and talented in the kitchen too. What's not to love?
Thank you so much for this. It's like a life changing tip for someone who really struggles getting those crisp edged when fondant covering. This is a life saver!!
I tried this on a loaf pan when I baked a quick bread with wonderful results. The bread was tender and moist.
This is the best info ever!! No trimming bday cakes anymore and it bakes soooo much better the moist and fluffyness, amazing.. A BIG thank you for sharing!